Quick Pickled Celery (Printable Version)
Crisp, tangy celery slices in a bright brine—perfect for adding zing to salads, sandwiches, or enjoying as a quick snack.
# Ingredient List:
→ Vegetables
01 - 4 large celery stalks, washed and sliced ¼-inch thick (about 2 cups)
02 - 1 small shallot, thinly sliced (optional)
→ Brine
03 - ½ cup white vinegar or apple cider vinegar
04 - ½ cup water
05 - 1 tablespoon sugar
06 - 1 teaspoon kosher salt
07 - ½ teaspoon whole black peppercorns
08 - ½ teaspoon mustard seeds
09 - ¼ teaspoon crushed red pepper flakes (optional)
# Step-by-Step Instructions:
01 - Place the sliced celery and shallot (if using) into a clean pint jar or heatproof container.
02 - In a small saucepan, combine the vinegar, water, sugar, salt, peppercorns, mustard seeds, and red pepper flakes. Bring to a simmer over medium heat, stirring to dissolve the sugar and salt.
03 - Once the brine reaches a simmer and the sugar and salt have dissolved, pour the hot brine over the celery in the jar, ensuring the vegetables are fully submerged.
04 - Let the mixture cool to room temperature, then cover and refrigerate for at least 2 hours before serving for best flavor. Store in the refrigerator and use within 2 weeks.
# Tips from hearthlykitchen:
01 -
- These quick pickles transform ordinary celery into something crave-worthy in under 15 minutes
- Youll find yourself reaching for them to add instant brightness and crunch to almost anything
02 -
- Hot brine poured over cold celery helps maintain that perfect crisp texture
- These need at least two hours in the fridge, but they genuinely get better and more complex each day for the first week
03 -
- Pat your celery dry before packing to prevent diluting your brine with excess water
- Wait until the brine is completely cooled before putting the lid on to avoid condensation